Food trip to a "Pasta Lab" in Philadelphia

The Department of Transnational Italian Studies is delighted to announce a field trip to DaMò Pasta Lab in Philadelphia led by professional Italian cooks Monica Fenocchio and Danilo D’Eugenio. The food experience will include the tasting of three different types of pastas (Lasagna from Emilia Romagna, Cacio e Pepe, and Gnocchi alla Sorrentina) plus light Italian beverages. The chefs will offer historical contextualization about the history of pasta and explanations in Italian, and a Q&A will follow. The event is organized within Luca Zipoli's course “Intermediate Italian through Culture I” (ITAL B101) and is open to all the students enrolled in the class.

We will be taking Septa trains to Center City Philadelphia. The PAO #5830 train departs from Bryn Mawr Station at 10:03 am and arrives at Suburban Station at 10:28 am. For the return to campus, the PAO #9535 train departs from Suburban Station at 1:05 pm and arrives at Bryn Mawr at 1:31 pm. 

Please contact lzipoli@brynmawr.edu for more information.

The event is co-sponsored by the Tri-Co Philly Program. 

Abstract:

Join us tonight as we explore the fascinating journey of pasta—from its early beginnings in the Roman Empire and ancient China to the iconic Italian dishes we love today. In just a couple of hours, we’ll focus on three key dishes that shaped pasta’s history and discover how cultural exchanges, ingredients from around the world, and centuries of innovation created the traditions we enjoy. Taste and learn the stories behind Lasagna from Emilia Romagna, Cacio e Pepe, and Gnocchi alla Sorrentina, each representing a unique moment in history—from ancient techniques to regional innovations and evolving culinary traditions. Get ready for a delicious dive into Italy’s most beloved culinary treasure, where every bite tells a story!

Speaker's bio:

Monica Fenocchio and Danilo D’Eugenio are the founders of "DaMo Pasta Lab", that they first opened in Philadelphia in 2019. Monica, a former translator and interpreter, and Danilo, a former IT project manager, turned their passion for food bringing authentic modern Italian flavors to Philadelphia. Monica leads in cooking and pastry, while Danilo focuses on strategy and operations, blending creativity with efficiency. Inspired by a trip along the U.S. West Coast, they built a fast, casual spot where all pasta is handmade, ingredients are carefully selected, and orders are ready in minutes. Guests can eat in, pick up, get delivery, or even take home fresh pasta and sauces to cook themselves.